Cranberry Granola Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
• Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
• In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
• In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
• Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Steps:

• 1. Combine the first 5 ingredients (unsweetened applesauce thru vegetable oil) and set aside.
• 2. In a separate bowl, combine the remaining ingredients except the cranberries.
• 3. Add the applesauce mixture to the granola mixture until combined. Then stir in the cranberries.
• 4. Drop cookies onto a baking sheet with a tablespoon.
• 5. Bake at 375° F for 6-8 minutes or slightly firm and lightly browned around the edges. Let cookies cool on the baking sheet for a couple minutes for easier removal. Remove and cool completely. Then enjoy!
• 6. Store cooled cookies in a sealed container in the refrigerator.

Steps:

• To Make Ahead: Store granola in airtight containers for up to 2 months.
• If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
• Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
• Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
• Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
• Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
• Prep Time: 30 minutes
• Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
• Nutrtion Bonus: Magnesium & Fiber (20% daily value).
• 2 1/2 Carbohydrate Servings
• Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
• Cook Time: 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
• Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Steps:

• Mix oats, almonds, walnuts, bran, coconut and salt and roast in over at 350 degrees for 15 minutes, stirring occasionally.
• Dissolve honey and vanilla in pot under low heat.
• Remove dry ingredients and pour into a bowl.
• Lower oven to 300 degrees.
• Grease 9 x13 glass dish with cooking spray.
• Mix liquid into bowl with dry ingredients, add cranberries or whatever else you want.
• Pour into dish and spread out evenly.
• Place wax paper on top and smash down. You can use a can or glass to do this as well.
• Bake at 300 for 30-40 minutes, till golden brown.
• Let cool for at least 1-2 hours to harden.
• Cut and enjoy.

Steps:

• Preheat oven to 300°F. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
• Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.